Biosynthesis of higher alcohol flavour compounds by the yeast Saccharomyces cerevisiae: impact of oxygen availability and responses to glucose pulse in minimal growth medium with leucine as sole nitrogen source

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0061|32|1|47-56

ISSN： 0749-503x

Source： YEAST, Vol.32, Iss.1, 2015-01, pp. : 47-56

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